Sunshine Lemon Ricotta Pancakes!

These Sunshine Lemon Ricotta Pancakes are soft, fluffy, and the perfect balance of sweet and zesty! Each perfect stack of pancakes is topped off with a light dusting of powdered sugar and fluffy vanilla whipped cream, and some lemon curls to make it look extra pretty!

This is our first pancake recipe ever on our blog, and we couldn’t be more excited to share it with you guys! These Lemon Ricotta Pancakes are the best Spring breakfast every! They’re soft, fluffy, and everyone will absolutely love them!

We love these pancakes because they’re actually so simple to make! Just beat the egg whites to form soft peaks, then whisk the rest of the ingredients in a separate bowl. Lastly, you just have to fold the egg whites in and cook the pancakes on a griddle!

Ingredients:

Eggs: To make these pancakes extra fluffy, the egg whites are separated from the egg yolks and whipped to give a fluffier texture to the pancake!

Ricotta: The ricotta in these pancakes gives them a smooth and creamy texture.

Milk: For this recipe, we recommend using whole milk!

Butter: The batter uses just a tablespoon of melted butter, but you’ll also need some butter for greasing the griddle!

Sugar: Just use regular white sugar for this recipe!

Flour: This recipe uses all-purpose flour!

Baking Powder + Salt: The baking powder is what makes the pancakes fluffy, and the salt brings out the flavor.

Lemon Juice + Zest: We recommend using both fresh lemon juice and fresh lemon zest!

Of course, feel free to choose your favorite toppings for these pancakes, but we love topping our pancakes with a light dusting of powdered sugar, homemade vanilla whipped cream and some lemon curls and lemon wedges!

As always, we hope you guys enjoyed this recipe and if you try it, be sure to comment down below and tag us on social media platforms @corrigansisters -Aubrey and Tara

Step-By-Step Video:

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The Best Lemon Ricotta Pancakes!

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Author: Corrigan Sisters
Total Time: 30 mins.
Yield: 6 servings 1x

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Description

These Lemon Ricotta Pancakes are soft, fluffy, and the perfect balance of sweet and zesty! Each perfect stack of pancakes is topped off with a light dusting of powdered sugar and fluffy vanilla whipped cream, and some lemon curls to make it look extra pretty!

Ingredients

Units Scale

2 large eggs, separated

1 cup ricotta

1/2 cup milk

1 Tbsp. melted butter

1/4 cup white sugar

3/4 cup all-purpose flour

2 tsp. baking powder

a pinch of salt

2 Tbsp. lemon juice

2 Tbsp. lemon zest

Butter, for cooking

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Instructions

1. In a small bowl, add in 2 egg whites and beat that with an electric hand mixer until soft peaks form. Set aside for now.

2. Now to a larger bowl, add in 1 cup ricotta, 2 egg yolks, 1/2 cup milk, 1 Tbsp. melted butter, and 1/4 cup white sugar. With a whisk, mix those together until it’s fully combined.

3. Once that’s combined, add 3/4 cup all-purpose flour, 2 tsp. baking powder, a pinch of salt, 2 Tbsp. lemon juice, and 2 Tbsp. lemon zest. Whisk that again until combined.

4. Lastly, fold in the whipped egg whites with a spatula. Mix that to combine; just make sure not to overmix!

5. Now, it’s time to cook the pancakes! Heat a griddle or skillet on medium-high heat and grease it with butter. Pour about 1/3 cup of the batter onto the griddle, and cook until bubbles appear on the surface and the other side is browned. Then, flip the pancake over and cook for the same amount of time on the other side!

6. To make the vanilla whipped cream, beat together 2 cups heavy whipping cream, 1/2 cup powdered sugar, and 1/2 tsp. vanilla extract. Beat that with an electric hand mixer until stiff peaks form.

6. Lastly, serve your pancakes with a light dusting of powdered sugar, that homemade vanilla whipped cream, and lemon curls and wedges!

7. Enjoy!

Prep Time: 10 mins.
Cook Time: 5 mins.
Category: Breakfast, Dessert
Method: Stovetop